Recipe for Raspberry Cream Cheese Pie


    Raspberry Cream Cheese Pie

    2 cups graham cracker crumbs
    1/4 cup granulated sugar
    1/2 cup melted butter
    1 1/2 teaspoons cinnamon

    Combine graham cracker crumbs, sugar, melted butter, and cinnamon. Press into a 9-inch pie pan.

    8 ounces cream cheese, at room temperature
    1/4 cup granulated sugar
    3/4 cup cream
    1 tablespoon unflavored gelatin
    1/2 cup water
    1 pound fresh or frozen raspberries, thawed and drained
    Whipped cream to decorate

    Beat cream cheese and sugar until smooth. Whip cream; gently fold into cheese mixture.

    Soak gelatin in water 5 minutes. In the top of a double boiler over hot water (or in a metal boiler over a saucepan), stir gelatin mixture until dissolved. Stir into cream cheese mixture. Fold in raspberries.

    Pour into prepared crust. Chill for 2 to 3 hours. Before serving, decorate with whipped cream.

    Per serving: 428 cal, 29 g fat, 81 mg cholesterol, 39 g carbohydrates, 3 g fiber, 5 g protein, 340 mg sodium